Methi Chutney is a popular North Indian condiment. Methi Chutney is packed with flavors, sourness from mango, sweetness from raisins; some bitterness from fenugreek, mixed with spices it has a very unique taste. Traditionally this is served with Kachories (fried puffed bread with lentils) and Puri (fried puffed bread).
Recipe will serve 6
- 2 tablespoons fenugreek seeds (methi), available in Indian grocery stores
- 4 dry mango slice, available in Indian grocery stores
- 1/4 cup raisins (kishmish)
- 4 dates sliced in fours length wise (kajoor)
- 1/8 teaspoon asafetida (hing)
- 1/4 teaspoon turmeric (haldi)
- 1/2 teaspoon red chili powder (lal mirch) adjust to taste
- 1 tablespoon coriander coarsely ground (dhania)
- 1 tablespoon fennel seeds coarsely ground (saunf)
- 1-1/2 tablespoon mango powder (amchoor)
- 1 teaspoon salt, adjust to taste
- 1 tablespoon sugar adjust to taste
- Approx. 1-1/2 cup water
- Soak fenugreek seeds 6 hours or more. The seeds will swell to be about 3 times in volume. Drain the water.
- In a pressure cooker add 1-1/2 cups of water and all the ingredients except sugar cook over medium high heat. After cooker start steaming lower the heat to medium and let it cook for about 8-10 minutes.
- Open the pressure cooker after steamed has escaped, mix it well mash the mango slices.
- Add the sugar, mix it well and let it simmer for 2-3 minutes. Chutney should have consistency of thick gravy, if needed add little more water.
- Methi chutney can be served warm or at room temperature.
Methi Chutney can be refrigerated for about one month.